Food: American style

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Succulent and salty flavored garlic steak and potato foil packets are perfect for baking or baking 30 minutes of a hearty, healthy meal!
In my opinion, there are some foods that go together. French fries and ketchup. Oreo and peanut butter. Chip and sasa. Diet coke and cherry syrup. Of course, we can’t forget steak and potatoes.
As far as I know, I have been a fan of potatoes. Whether it’s pounded, divided, and piled with sour cream, cheese and bacon, or Fried and salted, I’m on board. Steak is a different story, but. For years, I thought I didn’t like steak.
I found it difficult and tasteless, until I was a teenager, and I ate in a Japanese restaurant and ate a fillet steak for about 2.7 seconds.
I didn’t know that the steak could be so juicy, so tender, so melting in your mouth that this incredible smell! Now I’m hooked. Especially when we’re talking about garlic steak. I would put garlic on almost anything (seriously, garlic is life), but the garlic steak is the food of the world.
Since I was a bit obsessed with aluminum foil packaging this summer, I decided to try adding lots of garlic and spices to the steak and potatoes. The original recipe is just waiting to happen, because it’s perfect.
I like my steak, just a little pink in the middle, just about to disappear. If you like it, then I suggest cutting the steak into two inches, because potatoes need plenty of time to cook. If you like heavier beef and more steak, just cut it into 1-inch pieces and it should be right.
Steak and potatoes are a fantastic combination, and they really shine in this simple and crazy, delicious foil! Salty vanilla, olive oil and garlic bring these ingredients into life in 30 minutes, with almost no cleanup. It can’t be better!
Succulent and salty flavored garlic steak and potato foil packets are perfect for baking or baking 30 minutes of hearty, healthy meals.
Author: tiffany
Recipe type: main course.
Food: American style
ingredients
2-2.5 pounds of top sirloin steak, cut into 2 1/2 inches (see note)
1 pound baby yellow potato. A quarter (if the size is less than 1 inch, then halved), see note)
3 tablespoons olive oil
Salt and pepper, taste (I use about 1 teaspoon salt and 1/4 teaspoon black pepper)
1 tablespoon garlic
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried thyme.
Fresh thyme or parsley (optional)
In a large bowl combine the steak, potatoes, olive oil, salt and pepper, garlic, seasoning and toss together.
Divide the steak and potatoes into four 12×12 inches of foil, then wrap the foil tightly around the contents to form a foil wrapper. Bake for about 10 minutes at high temperatures, or until the steak and potatoes are roasted, or bake for about 20 to 25 minutes at 425 degrees until cooked (see notes).
** if you like the steak on your steak, you can finally open the package, cook it on the grill for a few minutes, or bake it for a few minutes (open the package).
Serve immediately with fresh thyme or parsley.
Be sure to cut the steak into at least 2 x 2 inches of debris and cut the potatoes into pieces smaller than 1 inch. This ensures even cooking.
** for a medium-cooked steak, boil the potatoes for five minutes, then add them to the bowl, then continue with the rest of the recipe. This will help them cook faster in foil packets.

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